There’s something about the combination of zesty lemon and juicy blueberries that just screams sunshine and happiness. Now, imagine all that bright, fresh flavor nestled in a flaky, golden puff pastry crust—it’s pure magic. This Lemon Blueberry Puff Pastry Tart is ridiculously easy to make but looks (and tastes!) like something straight out of a fancy bakery. Trust me, once you take a bite of that crispy, buttery pastry topped with tangy-sweet lemon filling and bursting blueberries, you’ll be hooked.
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Why You’ll Love This Recipe
Simple Yet Impressive: Perfect for brunch, tea time, or when you want a gorgeous dessert with minimal effort.
Light & Refreshing: The bright citrus flavor perfectly balances the sweetness of the blueberries.
Quick & Easy: Store-bought puff pastry makes this a breeze to put together.
Versatile: Swap out the blueberries for raspberries, strawberries, or even blackberries.
Crowd-Pleaser: Whether you’re serving it at a gathering or just treating yourself, everyone will love this tart!
Ingredients in Lemon Blueberry Puff Pastry Tart
Puff Pastry: The buttery, flaky foundation of the tart. Store-bought makes things super easy!
Lemon Curd: The star of the show—tangy, creamy, and packed with citrusy goodness.
Fresh Blueberries: Sweet, juicy, and bursting with flavor.
Egg Wash: A simple mix of egg and water to give the pastry a gorgeous golden finish.
Powdered Sugar: A light dusting on top adds the perfect finishing touch.
Lemon Zest: Enhances the citrus flavor and adds a pop of color.
(Full ingredient list with measurements is in the recipe card below.)
How to Make Lemon Blueberry Puff Pastry Tart
Prepare the Pastry: Roll out the puff pastry and place it on a lined baking sheet. Lightly score a border around the edges to help it puff up beautifully.
Add the Lemon Curd: Spread a generous layer of lemon curd within the scored border.
Top with Blueberries: Scatter fresh blueberries evenly over the lemon curd.
Brush & Bake: Brush the edges with egg wash and bake until golden and puffed.
Cool & Dust: Let the tart cool slightly, then sprinkle with powdered sugar and lemon zest.
Slice & Serve: Enjoy warm or at room temperature for a light, refreshing treat.
How to Serve Lemon Blueberry Puff Pastry Tart
With Whipped Cream: A dollop of lightly sweetened whipped cream takes this tart to the next level.
Paired with Ice Cream: Vanilla or lemon sorbet makes a perfect creamy contrast.
With a Cup of Tea: The perfect afternoon pick-me-up!
Drizzled with Honey: A little extra sweetness never hurts.
Additional Tips
Make It Extra Crispy: Pre-bake the pastry for a few minutes before adding the toppings.
Store Leftovers: Keep in an airtight container at room temperature for up to 2 days.
Reheat for Flakiness: Pop it in the oven for a few minutes to revive that crisp texture.
Customize the Fruit: Swap blueberries for your favorite berries or even sliced peaches.
FAQ
Q1: Can I use frozen blueberries?
A1: Yes! Just don’t thaw them first—add them straight to the tart to avoid excess moisture.
Q2: What if I don’t have lemon curd?
A2: You can make a quick lemon filling with cream cheese, lemon juice, and sugar.
Q3: Can I make this ahead of time?
A3: Yes! Assemble the tart and bake just before serving for the freshest taste.
Q4: How do I prevent a soggy pastry?
A4: Pre-baking the pastry for a few minutes before adding the toppings helps keep it crisp.
Q5: Can I use homemade puff pastry?
A5: Absolutely! It’ll take longer, but homemade puff pastry makes this tart even more special.
Q6: What’s the best way to cut this tart?
A6: Use a sharp knife or a pizza cutter for clean, even slices.
Q7: Can I add a glaze on top?
A7: Yes! A simple lemon glaze (powdered sugar + lemon juice) would be amazing.
Q8: How do I store leftovers?
A8: Keep them in an airtight container at room temp for 1-2 days, or refrigerate for longer freshness.
Q9: Can I make mini versions of this?
A9: Yes! Cut the puff pastry into small squares for adorable individual tarts.
Q10: Can I serve this cold?
A10: Yep! It’s delicious warm, room temp, or chilled—totally up to you.
Final Thoughts
This Lemon Blueberry Puff Pastry Tart is light, fresh, and effortlessly elegant. Whether you’re serving it for brunch, dessert, or a sweet afternoon treat, it’s guaranteed to impress. Give it a try, and don’t be surprised if you find yourself making it again and again!
Print
Lemon Blueberry Puff Pastry Tart
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: FRENCH
- Diet: Vegetarian
Description
This Lemon-Blueberry Puff Pastry Tart is a light, flaky dessert with a creamy lemon-infused filling, juicy blueberries, and a buttery crumble topping. Made with store-bought puff pastry, this easy yet elegant dessert is perfect for brunch, afternoon tea, or a simple treat!
Ingredients
For the Cream Cheese Layer:
- 4 oz. cream cheese, softened
- 1/4 cup confectioners’ sugar
- Juice and zest of 1/2 lemon
For the Blueberry Filling:
- 2 cups fresh blueberries
- 2 tbsp granulated sugar
- Juice of 1/2 lemon
For the Crumble Topping:
- 2 tbsp granulated sugar
- Zest of 1/2 lemon
- 1/2 cup all-purpose flour
- 4 tbsp (1/2 stick) unsalted butter, melted
For the Tart Base:
- 1 sheet frozen puff pastry, thawed
Instructions
Prepare the Oven & Baking Sheet
- Preheat oven to 400°F (200°C).
- Preheat baking sheet: Place a baking sheet in the oven while it preheats.
Make the Cream Cheese Layer
- In a medium bowl, mix together cream cheese, confectioners’ sugar, lemon zest, and lemon juice using a rubber spatula until smooth.
Prepare the Blueberry Filling
- In another bowl, toss blueberries with lemon juice (½ lemon) and granulated sugar (2 tbsp). Set aside.
Make the Crumble Topping
- In a separate bowl, rub together granulated sugar and lemon zest with your fingers until fragrant.
- Add flour and mix well.
- Pour in melted butter and stir until combined.
Prepare the Puff Pastry
- On a parchment-lined surface, roll out the puff pastry into a 12×9-inch rectangle.
- Fold in the edges about ¼ inch all around to create a border.
Assemble the Tart
- Spread the cream cheese mixture evenly over the center of the pastry, stopping at the border.
- Spoon the blueberry mixture evenly on top.
- Sprinkle the crumble topping over the blueberries.
- Transfer parchment with tart onto the preheated baking sheet.
Bake the Tart
- Bake for 20-25 minutes, or until the pastry is golden brown and puffed, and the blueberries are bursting.
- Let cool for 10 minutes before slicing and serving.
Notes
- Serve with whipped cream or vanilla ice cream for an extra treat.
- Swap blueberries for raspberries, blackberries, or a mix for variety.
- Best enjoyed fresh but can be stored in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg